![Mango Lava Flow Cocktail pic.jpg Mango Lava Flow Cocktail pic.jpg](https://elrestaurante.com/downloads/4195/download/Mango%20Lava%20Flow%20Cocktail%20pic.jpg?cb=4e74fde7b7085ad9d887fe6f70afe44f&w={width}&h={height})
Recipe by Amanda Paa, Heartbeet Kitchen; recipe and photo courtesy of National Mango Board
Makes 2 cocktails
The Mango Puree:
1½ c. diced, fresh mango
2 oz. pineapple juice
2 oz. white rum
2 small handfuls of ice cubes
The Coconut Puree:
2 oz. coconut cream
2 oz. water
1 frozen banana
2 oz. white rum
6 oz. pineapple juice
2 small handfuls of ice cubes
Blend all mango puree ingredients together on high speed, until completely smooth. Pour into a container and refrigerate. Blend all coconut puree ingredients together on medium high for 20-30 seconds, until just smooth. Do not over-blend or the coconut cream could separate. Grab two glasses. Fill them halfway with mango puree. Top with coconut puree. Serve immediately.